Lemon Strawberry Shortcake (Egg-Free, Dairy-Free, Nut-Free)
This lemon strawberry shortcake is a fresh, spring-inspired twist on the classic dessert. Made with soft lemon zest biscuits, juicy macerated strawberries, and dairy-free whipped cream, this allergy-friendly recipe is completely egg-free, dairy-free, and nut-free. The added lemon brightens the flavor and brings everything together for a light, vibrant dessert perfect for spring and summer gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 Tbsp sugar
- Zest of 1 lemon
- ½ cup cold vegan butter, cubed
- ¾ cup cold unsweetened plant milk
- 1 tsp apple cider vinegar
- 1 lb strawberries, sliced
- 2–3 Tbsp sugar
- 1–2 tsp lemon juice
- ½ tsp lemon zest (optional but recommended)
- 1 can full-fat coconut cream (chilled overnight)
- 2–3 Tbsp powdered sugar
- 1 tsp vanilla
Instructions
- 1Macerate the Strawberries
Toss strawberries with sugar, lemon juice, and optional lemon zest. Let sit 20–30 minutes until juicy and glossy.
- 2Prep the Oven
Preheat to 425°F and line a baking sheet.
- 3Mix Dry Ingredients
Add flour, baking powder, baking soda, and salt to the bowl. Whisk.
- 4Cut in the Butter
Work in cold vegan butter until crumbly.
- 5Add Liquid
Mix plant milk + vinegar, then pour in. Stir just until a shaggy dough forms.
- 6Shape & Bake
Pat dough to ~1-inch thickness. Cut into rounds or squares. Bake 12–15 minutes until lightly golden.
- 7Make Whipped Cream
Whip chilled coconut cream with powdered sugar + vanilla until fluffy.
- 8Assemble
Slice biscuits and layer: biscuit whipped cream strawberries + juices Top with more berries and cream.
